Sweet earthy beets paired with tanPairing sweet earthy beets with tangy creamy goat cheese for a quick, easy and vibrantly colorful dip! Use red, chioggia or golden beets to customize the color!
Why this Roasted Beet & Goat Cheese Dip Recipe Works
- Quick & Easy! Once the beet is roasted, the dip comes together in food processor in just 10 minutes!
- Balance of flavor! Pairing sweet earthy beets with tangy creamy goat cheese and enhancing the flavor with sweet and complex balsamic vinegar and bright lemon.
- Multi-use and versatile recipe! Make this dip once and enjoy it in all sorts of way! See some suggestions below.
- Customize color! Use red, Chioggia or golden beets to create vibrantly different dip colors.
Let’s use beets in surprising an unexpected ways!
How to Make this Roasted Beet & Goat Cheese Dip
Trim and peel beets, toss with olive oil, salt and pepper and roast until fork tender.
Add the beets with the rest of the ingredients.
Roast beet in oven until soft, peel and puree with room temperature goat cheese and the rest of the ingredients.
Serve with crisps, crackers, bread, crudités, on a cheese & charcuterie platter or even as a spread on your next sandwich!
Serve with crisps, crackers, bread, crudités, on a cheese & charcuterie platter or even as a spread on your next sandwich!
About this Goat Cheese
I’m using Vermont Creamery goat cheese, one of my all-time fav dairy companies. They’re big supporters of local agriculture and source their goat cheese exclusively from a network of family farms. If you ever get the chance to try their fresh goat cheeses, aged cheeses or cultured butter I highly recommend it!!!
Vermont Creamery's delicious goat cheese also makes it's appearance in this Roasted Carrot & Ricotta Tart.
Cooks Tips
- For best results, let your goat cheese soften out of the fridge before whipping up in food processor.
- The beets can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Leftovers will keep in an airtight container in the fridge for up to 4 days.
- The dip will firm up when it’s placed in the refrigerator. Just give it a good stir and/or thin out with 1 teaspoon of water or olive oil at a time until desired consistency is reached again.
Want More Beet Recipes?
If you only knew one thing about me, it would be this beet hummus. Explore the full lineup of marvelously magenta beet recipes below.
- Roasted Beet Soup with Cashew Cream Swirl — nourishing and delicious.
- Roasted Beet & Blood Orange Salad — what winter salad dreams are made of.
- Roasted Beets with Tahini Drizzle — caramelized baby beets with lemony tahini, za'atar, and microgreens.
- Beet Focaccia — classic no-knead Ligurian focaccia with a hot pink beet twist.
- Beet Cured Salmon — salmon cured with raw beets, ginger, and toasted spices. Deceptively simple — the secret ingredient is time.
If you tried this recipe, I'd love to hear about it — leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!
If you enjoyed this recipe, explore more seasonal recipes and colorful produce guides here on the site — there’s plenty more inspiration waiting for you.
Let’s make waves in the kitchen.
*This recipe was developed for Vermont Creamery. All the views in it are my own.
Beet & Goat Cheese Dip
Ingredients
- 2 large or 3 small beets peeled & cut into 1’’ pieces (about 3/4 pounds)
- 1 tablespoon of olive oil
- 8 oz Vermont Creamery goat cheese room temperature
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 2 cloves of garlic minced
- 1 lemon zest & juice (about 2 tablespoons of juice)
- salt & pepper to taste
Instructions
- Preheat oven to 400 F degrees. Place the beets on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss beets until evenly coated then spread them out in a single layer across the pan.
- Roast for 30-40 minutes, tossing halfway, until beets are cooked through and easily pierced with a knife. Remove from oven and let cool.
- Add cooled roasted beets to the bowl of a food processor along with the rest of the dip ingredients. Puree until smooth, scraping down the side if necessary and season to taste with salt and pepper.
- To serve, transfer to a bowl and top with garnish with fresh herbs (optional)
Notes
- The beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
- Leftovers will keep in an airtight container in the fridge for up to 4 days.
- The dip will firm up when it’s placed in the refrigerator. Just give it a good stir and/or thin out with 1 teaspoon of water or olive oil at a time until desired consistency is reached again.
Made this for a Halloween party and as I added every ingredient it just got better and better!!
Amazing Hannah!!! I am so stoked to hear that! And how dreamy is the color :)? Thanks so much for sharing!